Hot Chocolate Milkshake Food

HOT CHOCOLATE MILKSHAKE

Steps:

• Place chocolate, 1/2 cup of the milk and the sugar in blender container; cover. Blend on high speed until well blended.
• Add remaining 1 cup milk, the ice, frozen whipped topping and vanilla; cover. Blend on high speed until smooth.
• Serve immediately.

HOT CHOCOLATE MILKSHAKE

Steps:

• Combine milk, chocolate drink mix, sugar, maple syrup, and half-and-half in a large cup. Stir with a spoon until liquid is smooth. Add ice cream gradually, mixing after each addition until blended.

HOT FUDGE MILKSHAKES

Steps:

• Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
• Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
• Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.

LIGHTER CHOCOLATE MILKSHAKE

Steps:

• Blend coconut milk, banana, cocoa powder, peanut butter, agave syrup, and ice cubes in a blender until smooth and slushy; pour into glasses and serve.

HOT CHOCOLATE MILKSHAKES

Steps:

• Break 200g plain chocolate (I used 70% cocoa) into cubes and put into a pan with 600ml full-fat milk. Gently heat until the chocolate melts, then bring almost to the boil, whisking regularly until even and smooth. Can be made ahead, then chilled for up to 2 days.
• Re-heat if necessary, whisking, then ladle or pour into heatproof glasses or mugs. Top with scoops vanilla ice cream and mini marshmallows. Add a nip of rum or brandy for the adults, if you like.

ULTIMATE CHOCOLATE MILKSHAKE

Steps:

• Combine all ingredients in food processor/blender, and blend until smooth.
• Pour into chilled cups or glasses.
• Enjoy!

CHOCOLATE MILKSHAKES

Steps:

• In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
• Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.

CHOCOLATE MILKSHAKE

Steps:

• Load the back of a teaspoon with a little of the chocolate spread and spread it in a long line from the bottom of the inside of the glass to the top. Put the rest of the chocolate spread into a bowl in the microwave or in a small saucepan over a low heat. Warm through for a few seconds just until runny and set aside.
• Put the milk and chocolate ice cream into a blender. Whizz everything up until smooth then pour into your prepared glass.
• Top with a layer of the marshmallows and a spoonful of whipped cream. Decorate with a drizzle of the warmed chocolate spread and a few toasted hazelnuts. Serve immediately with a straw.

CHOCOLATE MILKSHAKES WITH NO ICE CREAM!

Steps:

• Place all ingredients in blender and blend on high until there are no chunks of ice left. ** but make sure you're using ONE OR THE OTHER of either cocoa powder OR chocolate milk mix, NOT BOTH.
• (My blender makes a grumbling sound and then the sound changes when there are no more ice chunks.)** You can change this recipe so many ways to create your own-- add an 1/8 tsp of peppermint extract for a chocolate mint milkshake.
• Add some coffee or 1/2 teaspoon instant espresso powder to make a "Mocha" flavor.
• Omit the chocolate and powdered coffee creamer altogether to make vanilla.
• With a vanilla base, add any kind of berries-- or replace the milk with 1-1/2 cups orange juice & 1/2 cup water to make the best orange julius just like you get in the mall!
• (I don't advise using milk and orange juice together as the acid in the juice will curdle the milk in your stomach!) Play with the amount of sugar, cocoa, etc to create the best taste for you and your family.